Whole Wheat Cranberry/Raisin Pecan Muffins
By
Kathey Jo Hickey-Van Otten
@leiandrai
1
I use a lot of whole wheat flour when I bake, including in my cookie recipes, and cakes. Muffins is a favorite at my house and they too are made with whole wheat and other multi-grain flours, as they are healthy for all of us. I will add just about anything to a muffin recipe and this is just one of those I will bake. Hope you enjoy it, let me know what you think.
Ingredients
-
3 cwhole wheat flour, sifted
-
1/4 ccorn oil
-
1 tspsea/kosher salt
-
1/3 cagave necter or sugar
-
1/2 cfresh or dried cranberries
-
1/4 craisins
-
1/2 cchopped pecans
-
1/2 cplain unsweetened vanilla yogurt
-
1 cbuttermilk, or can use soy milk
-
1 tspbaking powder
-
1 tspbaking soda
-
2eggs, beaten
How to Make Whole Wheat Cranberry/Raisin Pecan Muffins
- Mix all the dry ingredients together throughly. Add the rasins, pecans, and cranberries.
- Add the oil, agave necter and mix with the eggs, Stir everything together.
DO NOT USE BOTH SUGAR AND AGAVE NECTER IN THIS RECIPE. iF SUGAR, ADD WITH DRY INGREDIENT. IF NECTER, ADD NOW. - Add the yogurt, and after mixing that into the batter, add the buttermilk or soy milk. Mix again very well and pour into greased/pam sprayed muffin tin. Should make at least 12 muffins.
- Bake at 350 degrees for 20-30 minutes until knife inserted comes out clean. Take out of oven and is best when served after resting for ten minutes...
- Serve with butter and jam or just butter when eating with soups, salads, etc. Enjoy and let me know what you think.
About Whole Wheat Cranberry/Raisin Pecan Muffins
Course/Dish: Breakfast Casseroles Eggs Fruit Breakfast Other Breakfast Lettuce Salads Fruit Salads Tuna Salads Pasta Salads Gelatin Salads Potato Salads Other Salads Chowders Chicken Soups Beef Soups Turkey Soups Bean Soups Cream Soups Other Soups Muffins Fruit Sauces Meat Breakfast Spreads Jams & Jellies Chili
